DELICIOUS GRILL RECIPES PART-1

TURKEY KABOBS
Turkey Kabobs With Fennel and Red-Pepper Relish
Simple, yet sophisticated, kabobs that are healthy too!
INGREDIENTS:

8 sprigs fresh rosemary or 8 wooden skewers
1 pound boneless, skinless turkey breast
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
3 tablespoons fresh lemon juice
2 large garlic cloves, minced
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 tablespoon fresh thyme leaves
1 teaspoon fennel seeds, lightly crushed
2 tablespoons extra virgin olive oil
16 small white onions, peeled

RED-PEPPER RELISH:

2 large red bell peppers
1/2 fennel bulb, trimmed
1/3 cup pitted black olives (preferably kalamata)
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1 large garlic clove, minced
1/2 teaspoon freshly ground black pepper
Cooked couscous or wild rice (optional)

PROCEDURE:

1. If using rosemary stalks, pull off and reserve leaves from the bottom end of each stalk, keeping a cluster of about 2 1/2 inches of leaves at the top. Soak rosemary stalks (or wooden skewers) in water while you marinate the turkey.

2. Make Turkey Kabobs: Cut turkey into 24 1 1/2-inch cubes. Sprinkle with the salt and pepper and spread in a single layer in a shallow baking dish. Whisk wine, lemon juice, garlic, rosemary, sage, thyme, and fennel seeds together in a small bowl; whisk in the oil. Drizzle the marinade over the turkey and toss until all of the pieces are coated. Cover with plastic wrap and marinate in the refrigerator 30 minutes, turning once halfway through.

3. Make Red-Pepper Relish: Meanwhile, seed red peppers and cut into 1/4-inch dice. Trim fennel bulb and cut into 1/4-inch dice. Cut olives into 1/4-inch dice. Mix diced peppers, fennel, and olives with the lemon juice, oil, garlic, and black pepper in a medium bowl.

4. Heat grill or broiler to high. Thread marinated turkey and onions onto soaked rosemary stalks or skewers. Bring remaining marinade to a boil in a small saucepan over high heat.

5. Grill or broil kabobs about 12 minutes, basting often with the marinade, until turkey is cooked through and golden brown. Serve with relish and couscous or wild rice, if desired.

Basil-Stuffed Steak
Fresh herbs make this juicy steak irresistible.
INGREDIENTS:

1 boneless beef top sirloin steak, (2 to 2 1/2 pounds and about 1 1/2 inches thick)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried parsley flakes
1 1/2 cups lightly packed fresh basil leaves, coarsley chopped
1/4 cup finely chopped onion
4 garlic cloves, minced
1 1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/8 teaspoon minced fresh thyme or pinch dried thyme
1 teaspoon olive oil

PROCEDURE:

1. With a sharp knife, make five lengthwise cuts three-fourths of the way through the steak. Combine salt, pepper and parsley; rub over steak.

2. In a small bowl, combine the basil, onion, garlic, rosemary and thyme. Stuff into pockets in steak. Using heavy-duty string, tie the steak at 2-inch intervals, closing the pockets. Drizzle with oil.

3. Grill, covered, over indirect medium heat for 35-45 minutes or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°F; medium, 160°F; well-done, 170°F). Cover and let stand for 5-10 minutes. Remove string before slicing.

Grilled Potato Skins
These hors d'oeuvres are begun in the microwave and finished on the grill, making them quick and crispy.
INGREDIENTS:

2 large baking potatoes
2 tablespoons butter, melted
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
3 bacon strips, cooked and crumbled
2 green onions, chopped
Sour cream

PROCEDURE:

1. Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 inch on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins.

2. Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream.

Cool Cucumber Chicken
Nothing could be easier than this chicken topped with a tangy dill sauce.
INGREDIENTS:

4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons olive or vegetable oil
1 medium cucumber, seeded and chopped
1/2 cup plain yogurt
2 tablespoons mayonnaise
1 tablespoon minced fresh dill
1/8 teaspoon pepper

PROCEDURE:

1. Brush both sides of chicken with oil. Broil 5 inches from the heat or grill over medium coals, turning occasionally, for 10-14 minutes or until juices run clear.

2. Meanwhile, combine remaining ingredients in a small bowl. Spoon over warm chicken; serve immediately. Or, to serve cold, spoon sauce over chicken and refrigerate several hours or overnight.

Salmon With Citrus Salsa
Fire up the grill for this mouthwatering salmon topped with an orange and grapefruit salsa.
INGREDIENTS:

1/2 cup raspberry vinegar
1/4 cup soy sauce
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh gingerroot
1 tablespoon olive oil
1/2 teaspoon hot pepper sauce
1/8 teaspoon pepper
4 salmon fillets (6 ounces each)
Nonstick cooking spray

CITRUS SALSA:

3/4 cup pink grapefruit segments, cut into bite-size pieces
1/2 cup orange segments, cut into bite-size pieces
1 tablespoon raspberry vinegar
1 tablespoon honey
1 teaspoon minced fresh cilantro
1 teaspoon minced fresh gingerroot
1/8 teaspoon hot pepper sauce

PROCEDURE:

1. In a large resealable plastic bag, combine the first seven ingredients; add salmon. Seal bag and turn to coat; refrigerate for 2 hours.

2. Meanwhile, in a bowl, combine salsa ingredients. Cover and refrigerate until serving.

3. Drain and discard marinade. Coat grill rack with nonstick cooking spray before starting grill.

4. Place salmon, skin side down, on grill.

5. Grill, covered, over medium heat for 15 to 20 minutes or until fish flakes easily with a fork. Serve with the citrus salsa.

Oriental Steak Skewers
Served with a creamy mustard sauce, these colorful bundles are special enough for company.
INGREDIENTS:

1 pound boneless beef sirloin tip roast
1/3 cup reduced-sodium soy sauce
1/4 cup sugar
1/2 teaspoon ground ginger or 2 teaspoons grated fresh gingerroot
1 cup water
4 medium carrots, julienned
1/2 pound fresh green beans
1 large sweet red pepper, julienned
1/2 cup sour cream
2 tablespoon Dijon mustard
1 1/4 teaspoons prepared horseradish

PROCEDURE:

1. Cut beef widthwise into 16 slices, 1/4 inch thick. In a large resealable plastic bag, combine the soy sauce, sugar and ginger; add the beef. Seal bag and turn to coat; refrigerate for 4 hours.

2. In a saucepan, bring water and carrots to a boil. Reduce heat; cover and simmer for 3 minutes. Add the beans and red pepper; cover and simmer for 3-5 minutes or until vegetables are crisp-tender. Drain and immediately place vegetables in ice water. Drain and pat dry.

3. Drain and discard marinade from beef. Arrange three beans, one carrot strip and one pepper strip down the center of each beef slice; roll up. For each kabob use metal or soaked wooden skewers and thread two bundles on two parallel skewers.

4. If grilling the kabobs, coat grill rack with nonstick cooking spray before starting the grill. Grill kabobs, covered, over medium heat or broil 4-6 inches from the heat for 2-3 minutes on each side or until beef reaches desired doneness, turning once.

5. In a bowl, combine the sour cream, mustard and horseradish. Serve with kabobs.

Zesty Mustard Chicken
A simple recipe for grilled zesty chicken.
INGREDIENTS:

1/2 cup prepared mustard
1/2 cup honey
1 tablespoon salt-free seasoning blend
1 tablespoon Worcestershire sauce
1 broiler/fryer chicken (3 pounds), cut in half

PROCEDURE:

1. In a bowl, combine the first four ingredients and mix well.

2. Carefully loosen the skin of the chicken; spoon some of the mustard sauce under the skin.

3. Coat grill rack with nonstick cooking spray before starting the grill. Place chicken skin side up on grill rack. Grill, covered, over indirect medium heat for 20 minutes.

4. Turn; grill 20-30 minutes longer or until juices run clear, basting occasionally with remaining mustard sauce.

5. Remove chicken skin; cut into serving-size pieces.

Grilled Beef Gyros
A spicy marinade adds zip to these grilled beef slices tucked inside pita bread.
INGREDIENTS:

1 medium onion, cut into chunks
2 garlic cloves
2 tablespoon sugar
1 tablespoon ground mustard
1/2 teaspoon ground ginger or 2 teaspoons minced fresh gingerroot
1 1/2 teaspoons pepper
1/2 teaspoon cayenne pepper
1/2 cup soy sauce
1/4 cup water
1 boneless beef sirloin tip roast (2 to 3 pounds), cut into 1/4-inch-thick slices

CUCUMBER SAUCE:

1 medium cucumber, peeled, seeded and cut into chunks
4 garlic cloves
1/2 teaspoon salt
1/3 cup cider vinegar
1/3 cup olive or vegetable oil
2 cups (16 ounces) sour cream

8 to 10 pita breads, warmed and halved
Thinly sliced onion
Chopped tomato

PROCEDURE:

1. In a blender or food processor, place the onion, garlic, sugar, mustard, ginger, pepper and cayenne; cover and process until onion is finely chopped. Add soy sauce and water; process until blended. Place the beef in a large resealable plastic bag. Add marinade. Seal bag and turn to coat; refrigerate for 1-2 hours.

2. For sauce, combine the cucumber, garlic and salt in a blender or food processor; cover and process until cucumber is chopped. Add vinegar and oil; process until blended. Transfer to a boil; stir in sour cream. Refrigerate until serving.

3. Drain and discard marinade. Grill beef, covered, over medium-hot heat until meat reaches desired doneness. Place beef in pita halves. Top with cucumber sauce, sliced onion and chopped tomato. Refrigerate any remaining sauce.

Pesto-Corn Grilled Peppers
In this recipe grilled red peppers are used as edible bowls. Try piping mashed potatoes into them as an alternative.
INGREDIENTS:

1/2 cup plus 2 teaspoons olive oil, divided
3/4 cup grated Parmesan cheese
2 cups tightly packed fresh basil
2 tablespoons sunflower kernels or walnuts
4 garlic cloves
1/2 cup finely chopped sweet red pepper
4 cups whole kernel corn
4 medium sweet red, yellow or green peppers
1/4 cup grated Parmesan cheese, optional

PROCEDURE:

1. For pesto, combine 1/2 cup of oil, grated Parmesan cheese, basil, sunflower kernels and garlic in a blender or food processor; cover and process until blended. In a skillet, sauté red pepper in remaining oil until tender. Add corn and pesto; heat through.

2. Halve peppers lengthwise; remove seeds. Place, cut side down, on grill over medium heat; cover and cook for 8 minutes. Turn; fill with corn mixture. Grill 4-6 minutes longer or until tender. Sprinkle with grated Parmesan cheese if desired.

Sesame Steaks
These grilled steaks are bursting with flavor!
INGREDIENTS:

1/2 cup soy sauce
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 tablespoons sesame seeds
2 teaspoons onion powder
2 teaspoons lemon juice
1/4 teaspoon ground ginger
4 T-bone steaks (about 1 inch thick)

PROCEDURE:

1. In a large resealable plastic bag or shallow glass container, combine the first seven ingredients; mix well.

2. Add steaks and turn to coat. Cover and refrigerate for at least 4 hours. Drain and discard marinade.

3. Grill steaks, uncovered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140°F; medium, 160°F; well-done, 170°F).

Tortilla Burgers
Add some southwestern flair the next time you fire up the grill.
INGREDIENTS:

1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon seasoned salt
1 pound ground pork
4 flour or corn tortillas (6 inches), warmed
Salsa, sour cream and shredded cheddar cheese, optional

PROCEDURE:

1. In a bowl, combine the first four ingredients. Crumble pork over seasonings and mix well. Shape into four oval patties.

2. Grill, covered, over medium heat for 6-7 minutes on each side or until meat is no longer pink.

3. Serve on tortillas with salsa, sour cream and cheese if desired.

DELICIOUS GRILL RECIPES PART-2

Basil Turkey Burgers
Tasty turkey burgers topped with basil mayonnaise.
INGREDIENTS:

1/4 cup mayonnaise
2 tablespoons minced fresh basil, divided
1/4 cup milk
2 tablespoons finely chopped onion
1 tablespoon dry bread crumbs
1/8 teaspoon salt
1/8 teaspoon pepper
12 ounces ground turkey
4 hamburger buns, split
4 lettuce leaves
1 large tomato, sliced

PROCEDURE:

1. In a small bowl, combine mayonnaise and 1 tablespoon basil. Cover and refrigerate until serving.

2. Coat grill rack with nonstick cooking spray before starting the grill.

3. In a bowl, combine the milk, onion, bread crumbs, salt, pepper and remaining basil. Crumble turkey over mixture and mix well. Shape into four patties.

4. Grill, covered, over indirect medium heat for 5 to 6 minutes on each side or until meat is no longer pink.

5. Serve on buns with lettuce, tomato, and basil mayonnaise.

Orange Picante Pork Chops
A quick marinade spices up these chops. For more intense flavor, prepare them the night before and refrigerate until you're ready to grill.
INGREDIENTS:

2 cups picante sauce
2/3 cup orange juice
3 garlic cloves, minced
4 boneless pork loin chops, 1/2 in. thick and 5 oz. each


PROCEDURE:

1. In small bowl, combine picante sauce, orange juice, and garlic. Pour 2 cups marinade into large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate at least 4 hours. Cover and refrigerate remaining marinade.

2. Coat grill rack with cooking spray before starting grill. Drain and discard marinade. Grill pork, covered, over medium heat, or broil 4 in. from heat 4 to 6 minutes on each side or until meat thermometer inserted into chop's center reads 160°.

3. Meanwhile, in small saucepan, bring reserved marinade to a boil. Reduce heat; simmer, uncovered, 5 to 7 minutes or until heated through. Serve chops with sauce and rice if desired.

Campfire Potatoes
Onion, cheddar cheese and Worcestershire sauce combine to make a super side dish for any grilled meat.
INGREDIENTS:

5 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
6 tablespoons butter
1/3 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/3 cup chicken broth

PROCEDURE:

1. Place the potatoes and onion on a large piece of heavy-duty foil (about 20 inches x 20 inches); dot with butter.

2. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes. Fold foil up around potatoes and add broth. Seal the edges of foil well.

3. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender.

Sweet-and-Sour Skewered Shrimp
Prepare these kabobs on a portable grill and serve up a summer favorite any time.
INGREDIENTS:

1/2 cup barbecue sauce
1/4 cup lemon juice
1/4 cup pineapple preserves
4 teaspoons soy sauce
1/2 teaspoon ground ginger
30 uncooked large shrimp, peeled and deveined (about 2 pounds)
1 to 2 large green peppers, cut into 1-inch pieces
1/2 pound fresh mushrooms, halved

PROCEDURE:

1. In a small saucepan, combine the first five ingredients; bring to a boil over medium heat, stirring frequently.

2. Remove from the heat; cool. Set aside 1/2 cup for basting. Place remaining sauce in a large resealable plastic bag; add shrimp. Seal bag; refrigerate for 30 minutes.

3. Drain and discard marinade. Thread the shrimp, green peppers and mushrooms alternately on six metal or soaked wooden skewers.

4. Grill, uncovered, over medium-hot heat for 2 minutes on each side. Turn and brush with reserved sauce. Continue grilling for 4-8 minutes or until shrimp turn pink, turning and basting several times.

Lemon-Lime Chicken
Lemon and lime add tremendous flavor to this grilled chicken recipe.
INGREDIENTS:

6 boneless skinless chicken breast halves
1/2 cup packed brown sugar
1/4 cup cider vinegar
3 tablespoons each lemon juice and lime juice
3 tablespoons Dijon mustard
3/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon salt

PROCEDURE:

1. Place chicken in a shallow glass dish or resealable plastic bag. Combine remaining ingredients; pour over chicken.

2. Cover or seal bag and refrigerate at least 4 hours or overnight. Drain, discarding marinade.

3. Grill chicken over medium-hot heat, turning once, until juices run clear, about 15 to 18 minutes.

Portobello Mushroom Burgers
Quick and tasty, these burgers place take-out on the sidelines.
INGREDIENTS:

1/4 cup plus 3 tablespoons olive oil, divided
6 tablespoons balsamic vinegar, divided
4 slices onion (1/4 inch thick)
1 teaspoon minced garlic
1/2 teaspoon dried basil
4 portobello mushroom caps
1 tablespoon honey
4 onion rolls, split
4 lettuce leaves
4 slices tomato
4 ounces fresh mozzarella cheese, cut into 1/4-inch slices

PROCEDURE:

1. In a resealable plastic bag, combine 1/4 cup oil and 2 tablespoons vinegar; add onion slices. Seal bag and turn to coat; marinate for 30 minutes. Meanwhile, in a small bowl, combine the garlic, basil and remaining oil. Brush over both sides of mushroom caps; set aside.

2. In a small saucepan, bring honey and remaining vinegar to a boil; cook for 5 minutes or until thickened. Set aside.

3. Drain and discard marinade from onions.

4. Coat grill rack with nonstick cooking spray before starting the grill. Grill onions and mushrooms over medium heat for 10-12 minutes or until tender, turning frequently.

5. Serve on rolls with lettuce, tomato and mozzarella. Drizzle with reserved balsamic-honey sauce.

Grilled Peaches With Berry Sauce
This unusual dessert is as pretty as it is delicious.
INGREDIENTS:

1/2 of 10-ounce package frozen raspberries in syrup, slightly thawed
1 1/2 teaspoons lemon juice
2 medium fresh peaches, peeled and halved
5 teaspoons brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 teaspoon butter

PROCEDURE:

1. In a blender or food processor, process raspberries and lemon juice until pureed. Strain and discard seeds. Cover and chill.

2. Place the peach halves, cut side up, on a large piece of heavy-duty foil (about 18 inches x 12 inches). Combine brown sugar and cinnamon; sprinkle into peach centers. Sprinkle with vanilla; dot with butter. Fold foil over peaches and seal.

3. Grill over medium-hot heat for 15 minutes or until heated through. To serve, spoon the raspberry sauce over peaches.

Grilled Apple Crisp
Topped with a scoop of ice cream, this warm dessert will earn you rave reviews.
INGREDIENTS:

10 cups thinly sliced peeled tart apples (about 8 medium)
1 cup old-fashioned oats
1 cup packed brown sugar
1/4 cup all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup cold butter
Vanilla ice cream, optional

PROCEDURE:

1. Place the apple slices on a double thickness of heavy-duty foil (about 24 inches x 12 inches). In a small bowl, combine the oats, brown sugar, flour, cinnamon, nutmeg and cloves; cut in butter until mixture is crumbly. Sprinkle over apples.

2. Fold foil around apple mixture and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until apples are tender. Serve warm with ice cream if desired.

Grilled Chicken and Pear Salad
Juicy chicken, creamy Camembert and velvety pears combine for one outstanding salad.
INGREDIENTS:

5 boneless skinless chicken breasts (4 ounces each)
7 cups torn mixed salad greens
2 ounces Brie or Camembert cheese, cubed
2 medium pears, chopped
1/4 cup chopped pecans, toasted
1/4 cup apple juice concentrate, thawed
2 tablespoons canola oil
4 1/2 teaspoons cider vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper

PROCEDURE:

1. Coat grill rack with nonstick cooking spray before starting the grill. Grill chicken, covered, over medium heat for 6-8 minutes on each side or until juices run clear.

2. Arrange the salad greens, cheese, pears and pecans on individual plates. Slice chicken; arrange over salad. In a jar with a tight-fitting lid combine the apple juice concentrate, oil, vinegar, mustard, salt and pepper; shake well. Drizzle over salad and serve immediately.

Orange-Ginger Pork Chops
Basting chops with this tangy orange-ginger sauce makes them extremely tender and savory.
INGREDIENTS:

1 teaspoon ground ginger or 4 teaspoons minced fresh gingerroot
1 garlic clove, minced
1 tablespoon vegetable oil
1/2 cup sherry
1/4 cup honey
1/4 cup soy sauce
1 tablespoon sesame seeds
1 tablespoon grated orange peel
3/4 teaspoon hot pepper sauce
4 bone-in pork loin chops (6 ounces each)
1 teaspoon cornstarch
2 tablespoons water

PROCEDURE:

1. In a saucepan, cook ginger and garlic in oil for 1 minute; remove from the heat.

2. Stir in the sherry, honey, soy sauce, sesame seeds, orange peel, and hot pepper sauce; mix well. Pour 1/2 cup into a small bowl; set aside.

3. Pour remaining marinade into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for at least 1 hour.

4. Meanwhile, in a saucepan, combine cornstarch and water until smooth; add reserved marinade. Bring to a boil; cook and stir for 1 minute or until thickened.

5. Drain and discard marinade from the pork. Coat grill rack with nonstick cooking spray before starting the grill. Grill chops, covered, over medium heat 4 minutes.

6. Turn; baste with sauce. Grill 15 to 20 minutes longer or until juices run clear, basting occasionally. Serve with any remaining sauce.

Apple-Thyme Chicken
Recipe for perfect, tender grilled chicken.

"Apples and chicken may seem like an unusual combination, but they make a wonderful meal when grilled to perfection. The thyme marinade gives a boost of flavor and tenderizes the chicken nicely."

INGREDIENTS:

6 tablespoons apple juice
6 tablespoons lemon juice
4 1/2 teaspoons cider vinegar
4 1/2 teaspoons vegetable oil
1 1/2 teaspoons dried thyme
4 boneless skinless chicken breast halves
2 medium Golden Delicious or other all-purpose apples, peeled and quartered
1 tablespoon honey

SAUCE

2 teaspoons cornstarch
1/4 teaspoon dried thyme
3/4 cup apple juice

PROCEDURE:

1. In a bowl, combine the first five ingredients; mix well.

2. Pour half of the marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade.

3. Coat grill rack with nonstick cooking spray before starting the grill.

4. Drain and discard marinade from chicken. Dip apples in reserved marinade; set aside. Combine the honey with the remaining marinade.

5. Grill chicken, covered, over medium heat for 4 to 6 minutes on each side or until juices run clear, basting frequently with the honey marinade.

6. Grill apples, uncovered, for 3 to 5 minutes, basting and turning frequently or until lightly browned.

7. In a saucepan, combine the cornstarch, thyme, and apple juice until blended. Bring to a boil; cook and stir for 2 minutes or until thickened.

8. Slice the grilled apples; stir into sauce. Serve with chicken.

CHICKEN SATAY
INGREDIENTS:

2 pounds boneless skinless chicken breasts
1/2 cup milk
6 garlic cloves, minced
1 tablespoon brown sugar
1 tablespoon each ground coriander, ground turmeric and ground cumin
1 teaspoon salt
1 teaspoon white pepper
1/8 teaspoon coconut extract

Peanut Butter Sauce Ingredients:

1/3 cup peanut butter
1/3 cup milk
2 green onions, chopped
1 small jalapeno pepper, seeded and finely chopped
2 to 3 tablespoons lime juice
2 tablespoons soy sauce
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon minced fresh cilantro
1 teaspoon minced fresh gingerroot
1/8 teaspoon coconut extract

PROCEDURE:

1. Flatten chicken to 1/4-inch thickness; cut lengthwise into 1-inch wide strips.

2. In a large resealable plastic bag, combine the milk, garlic, brown sugar, seasonings and extract. Add chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight.

3. In a bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving. Drain and discard marinade. Thread two chicken strips onto each metal or soaked wooden skewer.

4. Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until chicken juices run clear. Serve with peanut butter sauce.

DRINKS AND APPETIZER RECIPES

Lime Margarita
This single-serve recipe is the perfect beverage to get your Cinco de Mayo fiesta started. The tart and tropical flavors of lime and the subtle sweetness Triple Sec of the are the perfect pair for your favorite premium Tequila. Serve it in a chilled, frosty glass garnished with a lime wedge for a refreshing presentation.

Ingredients:

• 1 oz tequila
• 1/2 oz Triple Sec
• 1 oz lime juice, fresh squeezed
• 1/2 teaspoon Sugar
• kosher Salt (optional)
• lime wedge (optional)
• crushed ice or ice cubes

Preparation:

If you're going to salt the glass, take your lime wedge or a bit of triple sec and rub around edge of glass. Turn upside down and press rim into salt.
For the drink- Shake the tequila, triple sec, lime juice and sugar in a shaker (or stir vigorously with a spoon) and pour over ice. Or you can blend it in a blender if you prefer it. Garnish with lime wedge and enjoy!

Strawberry-Lime Blended Margaritas
Cinco de Mayo is all about having a great time and celebration. If you've got a crowd to please, then these Margaritas are the perfect people-pleaser and you can make them in batches so your party-goers don't have to wait around for a refreshing beverage.

Ingredients:

• 2 cups lime juice
• 1 cup tequila
• 1/2 cup sugar
• 1/2 cup triple sec or cointreau
• 1 cup fresh or frozen strawberries
• Ice
• Salt (optional garnish for glass)

Preparation:

Fill blender 2/3 with ice. Add ingredients and blend until smooth. Serve in a glass with a salted rim.

Tequila Fuego Shooter
Cinco de Mayo is all about exhuberant celebration, so start off your fiesta with a bang! Serve up a round of these super spicy tequila shots to get everyone in the mood for the festivities. Have some cerveza on hand to cool off with after. And of course I always recommend using a premium tequila for a cleaner and richer flavor. It's up to you which chile sauce to use. You can use tapatio or your own favorite sauce. Or mix two or three for a blend of flavors.

Ingredients:

• 1 1/2 oz premium tequila
• 1 teaspoon hot chile sauce
• 1 teaspoon lime juice
• 1 dash onion powder
• 1 lime wedge
• kosher salt
• 1 jalapeno ring

Preparation:

Use lime wedge to moisten 1/2 the brim of the shooter glass. Dip the moistened brim in salt. In a shaker or a glass, mix the lime juice, tequila, onion powder and hot chile sauce. Blend well. Pour the mixture into the shot glass and garnish the edge with a jalapeno ring.
Follow the shot with the lime wedge.

Tequila Twist
For those of you who can't take the heat, here is a lighter and more refreshing way to enjoy your favorite premium tequila. Orange juice flavors these fruity and delicious shots and you can make them even more fun and delicious by garnishing it with a fresh, ripe strawberry. Since Cinco de Mayo is in the springtime, what better way to enjoy fruit then with tequila?

Ingredients:

• Ice for shaker
• 6 oz. tequila
• 1 cup (8 oz) orange juice
• 1 oz fresh lime juice
• finely grated rind from 1/2 of a lime
• sugar
• 5 strawberries or orange wedges

Preparation:

Place 5-6 large shot glasses in the freezer until frosty. Use a lime wedge to moisten the rim of each glass and dip the rim in a small plateful of sugar.
In a shaker combine tequila, orange juice, lime juice and lime rind. Shake vigorously for 10-20 seconds until ingredients are incorporated. Let it sit for about a minute to allow the lime rind to flavor the mixture. Add ice to shaker, shake again to cool and then pour into each glass. Garnish each glass with a strawberry (optional to use an orange slice to garnish)

Appetizer Platter
Cinco de Mayo festivities should always include a fantastic selection of Mexican antojitos (appetizers.) For a super easy to way to serve up a variety of tasty tidbits you can enjoy the ease of this sampler platter with all your Mexican favorites on one plate. You can always change it up with some of your own favorites, but make sure to follow the directions on "how to plate it" for a spectacular presentation.

Ingredients:

• 1/2 of a large tomato
• 4 oz panela (queso fresco)
• 1/2 avocado
• 1 small quesadilla (tortilla, meats, cheeses or other fillings)
• 1/2 cup refried beans
• 1/2 cup black beans
• 1/4 cup scoop guacamole
• 3 flautas or taquitos (3 tortillas, 1/2 cup meat or cheese filling)
• 1/4 cup crema
• 1/4 cup chunky salsa or pico de gallo
• crumbled cotija (for topping)

Preparation:

Prepare a quesadilla by using one small tortilla, filled with your choice of meats and cheeses and folded in half. Heat until cheese is melted and slice into thirds.
Place flauta/taquito filling down the center of each corn or flour tortilla. The filling is usually a meat cooked with seasonings but cheese or chiles can be used as well, be creative. Roll up and secure each one with toothpicks. Fry in hot oil until tortilla is browned. Drain on paper towels and cut each one in half.

Slice the cheese lengthwise into 3 pieces and cut the avocado into 3 slices.
To prepare the platter, warm the beans and place them in the center of the plate. Add the scoop of guacamole to one side of the beans and the salsa on the other. Begin by placing the the tomato slices evenly spaced. To do this, think of a clock and place them at 12, 4 and 8 o'clock. Then place a cheese slice to the right of each tomato. Then place the quesadilla slices and two pieces of flauta or taquito to the right of the cheese. You should have just enough room to place the pieces of avocado to complete the ring of appetizers.

Pour some crema over each flauta or taquito and sprinkle the cotija over the beans. Serve while hot.

Mango Salsa
This fruity salsa is perfect for warm May weather. It's a perfect blend of tomatoes, onions, chiles and seasonings, with a liberal dose of the sweet, tropical flavors of mango. Use the greener mangos for a tart flavor.

Ingredients:

• 1 cups ripe seeded tomatoes, coarsely chopped
• 1 cups mango, diced
• 1/2 cup finely diced cilantro
• 1/2 cup red onion, finely diced
• 1 tsp garlic powder
• 1/2 teaspoon of salt (use more if needed)
• 1/2 teaspoon black pepper
• 1 serrano chili, seeded and veins removed, finely diced

Preparation:

Mix all ingredients and refrigerate overnight to enhance flavors. Serve with tortilla chips or on top of carnitas.

Guacamole
You can't have a fiesta without this yummy dip! Back from the time of the Aztecs, guacamole has a long history yet hasn't changed much from it's earliest recipes. This chunky avocado mixture seasoned with lime juice and cilantro makes for a perfect chip topper and Cinco de Mayo just wouldn't be complete without it.

Ingredients:

• 4 avocado
• 1 medium tomato, seeded and diced
• 1/4 cup onion, peeled and diced
• 1 serrano chile, seeded and diced (you can reduce this or eliminate it to adjust the heat level)
• 1/4 cup crema (or sour cream)
• 1/8 cup cilantro leaves, coarsely chopped
• 1 tablespoons lime juice
• salt and pepper to taste

Preparation:

Mash 2 of the avocado with the back of a fork or other mashing utensil. Add in the serrano, onion and cilantro. Fold in crema and lime juice. Add salt and pepper to taste. Dice the remaining avocado into 1/4 - 1/2 inch cubes. Fold the diced avocado and tomato into the mashed avocado mixture. Serve immediately.

Roasted Salsa
What would any Mexican fiesta be without salsa? This one features roasted tomatoes, chiles and onions for a seriously smoky flavor that goes great as a topping for just about anything. You can adjust the heat level with your chile choice. Go for a small amount of jalapeno for milder heat or chop up one or two habaneros for an intense inferno.

Ingredients:

• 1lb large red chiles
• 1lb ripe tomatoes, stems removed
• 6 cloves of garlic, husk removed
• 1 red bell pepper
• 1 teaspoon salt
• 1 cup cilantro leaves
• 1 onion, peeled

Preparation:

Roast the chiles and bell pepper by placing them under a hot broiler or on a hot grill or on a hot comal. Turn them frequently until all the skin is charred. (See How to Roast Chiles for more details)

While the chiles are blackening, slice the onion into 3-4 large slices (discard the stem and bottom piece) and place under the broiler or grill until browned (not blackened.)

Remove the charred skins from the chiles and pepper as well as the seeds and the entire stem. Place in a food processor with the rest of the ingredients and pulse until the ingredients are finely chopped and well incorporated.

Menudo
This is great morning-after soup to help with the effects of the fun you had the day before. A perfectly seasoned broth filled with tripe, chiles and hominy are perfect for recovering from those tequila fuego shooters. Make up a batch a day or two before so you can have some first thing in the morning.

Ingredients:

• 3 lbs honeycomb tripe
• 2 lbs pigs feet
• 1 large onion, peeled and chopped
• 1 ancho chile, roasted, seeded, peeled and coarsely chopped
• 2 poblano chiles, roasted, seeded, peeled and coarsely chopped
• 2 cups dried hominy
• 5 garlic cloves, peeled and chopped
• 1 tablespoon oregano
• 5 peppercorns
• water

Preparation:

Cover hominy with water and soak overnight. Then place hominy in a medium pot, cover with 2-3 inches of water and bring to a boil. Reduce to a simmer and cook hominy for 2 hours, adding more hot water as necesary to keep hominy covered.

Drain hominy and place into a large pot. Cut tripe into bite-size pieces and add into pot. Add pigs feet, onion, oregano, garlic and peppercorns. Cover with 2-3 inches of water and bring to a boil. Reduce to a simmer and cover. Simmer for 2 hours. Add in chiles, cook for an additional hour and then serve hot.

You may remove the pigs feet, remove the meat from them and replace the meat back into the pot before serving.
Serve this soup with tortillas and chopped onion and cilantro.